Welcome to another creation for your next Meatless Monday, Galley Peeps.  It’s full of tasty mushroom morsels and nutty toothy texture all densely packed into one savoury loaf.

I had some leftover wild and brown rice that I had cooked in the pressure cooker the other day so threw that in for extra oomph.

And now that we are back on land for the next few months I have a little more space to keep pots of fresh herbs so added a handful of those as well.

Even though I inherited a perfectly good oven in our new-to-us little home by the sea galley I kept this one boat galley authentic by cooking it in our Omnia stove top oven although you ‘dirt earthlings’ can use a regular loaf pan if you wish.

What would normally be two meals for the two of us turned out to be three, the mixture was that dense and satisfying

Tonight I served it drenched with some of my favourite sauce,not necessary but it did add an extra richness to the meal. My recipe for easy mushroom gravy click here

A spoonful of cranberry sauce also added that perfect tangy sweet dimension.  My Maple Orange Cranberry sauce recipe here

Serves: 6 servings
  • 1 onion, medium chopped
  • 1 tablespoon butter
  • 1 tbsp oil
  • 2 cups finely-chopped mushrooms
  • 4 cloves garlic, finely chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried basil
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried sage
  • Red wine
  • 2 cups cooked brown rice
  • 3 cups finely chopped nuts (I used a combination of almonds, walnuts and cashews)
  • 5 eggs
  • 1 cup cottage cheese
  • 1 cup grated cheese (I used a combination of parmesan and old cheddar)
  • ½ cup mixed fresh chopped herbs (parsley, oregano, thyme)
  • Salt and pepper
  1. Heat oil and butter and saute onion until soft.
  2. Add mushrooms and garlic and continue to saute until most of the liquid from the mushrooms has been cooked away.
  3. Add dried herbs and stir to combine.
  4. Deglaze with wine and stir until almost all of the liquid is gone.
  5. Remove from heat, stir in rice and set aside to cool
  6. In a large bowl whisk eggs then add cottage cheese, grated cheese and herbs.
  7. Add mushroom mixture when cooled and season to taste.
  8. If you are nervous about tasting the mixture with raw egg, scopp a little portion into the fry pan to cook, then taste.
  9. Pile all of the mixture into a prepared Omnia pan.
  10. Set covered on heated base plate and cook on high for 5 minutes then reduce heat to medium and continue to cook for another 20-25 minutes or until firm to touch.
  11. If using conventional oven cooking method, pile mixture into a loaf pan and bake uncovered in a 350 deg oven for same amount of time

An inspired treat from the Kitchn

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